Psst... We're working on the next generation of Chowhound! View >
b

bob96's Profile

Title Last Reply

Alice Waters, Live Times Talks Oct. 17

$40 for an hour. Chance to buy book. Hurrah.

Aug 08, 2015
bob96 in Food Media & News

What is your perfect breakfast?

Sometimes perfection is a function of nostalgia. For me, that would be a dish of toast and butter and a cup of coffee, sitting by our brownstone window, open to the warm summer morning air of Brooklyn.

Mencía the ‘Pinot Noir’ of Spain

Didn't the Etna Nerellos used to be the next Pinto Noir? Maybe they still are. The Mencia I've had--granted so far mostly in Bierzos at value price points--feels more like Loire Cabernet Franc. Not a bad thing.

Jul 27, 2015
bob96 in Wine

Mussels - Farmed vs Wild?

Used to eat lots of wild and local mussels growing up. but now not so much: seems like they're too often handled poorly and my tolerance for low tide funk has greatly diminished. Remember encountering many such specimens at a moules-frites place in NY before the ubiquity of PEI farmed mussels, and not being pleased. I do look for the freshest harvest I can find (on the tag) and larger rather than smaller.

Jul 21, 2015
bob96 in General Topics

Santa Margharita Liguria

Try broadening the search to include nearby towns like Rapallo, or even just "Ligurian coast". Here's one result from April 2015. Good luck.http://chowhound.chow.com/topics/1011...

Jul 15, 2015
bob96 in Italy

Santa Margharita Liguria

For the record, it's Santa Margherita Ligure. And posts on this area abound on CH.

Jul 14, 2015
bob96 in Italy

Pastas - Different quality?

Excellent pasta. Buonitalia carries lots of its shapes, often in larger, 1kg packages.

Jun 29, 2015
bob96 in General Topics

Fresh Moz, $10/lb> in N.J., Does that sound right?

The Costco mozzarella from Lioni is not vacuum sealed, but sold wrapped in plastic and use-by dated. Having grown up with Brooklyn mozzarella, it's a decent version. Even if I were a fan of mozzarella di bufala, I'd be suspicious pif buying the products made in Caserta or Salerno and flown in--they degrade much too quickly, and handling during transport can often be dicey. For what it's worth, some of the fresh mozzarella and ricotta I've had at some, of NY's farmers markets have been very poorly made, and overpriced. But things may be getting better. The optimal source is usually an Italian-American latticini or deli of reasonable size and turnover, tho there's never any guarantee. Calabro's ricotta, made in West Haven, CT, and fairly well distributed nationally, is an excellent product that recalls the local versions of my youth.

Jun 26, 2015
bob96 in General Topics
1

Pastas - Different quality?

Taste (of wheat) and texture (rough to hold sauce, sturdy to cook evenly, mouthfeel) are variables that count for a lot of the difference.

Jun 25, 2015
bob96 in General Topics

Pastas - Different quality?

DeCecco has been and still is, I think, the quality-price leader in the US. All of its pasta is made in Fara San Martino, Italy. There are other mid-range brands like Del Verde, Rummo, Rustichella d'Abruzzo, and Martini, many from near Naples or the historic pasta-making center of Gragnano that can be excellent values, too. In Miami, I was lucky to run across a very attractively priced ziti-like pasta from Gentile (of Gragnano) made from the Senatore Cappelli strain of durum wheat, all Italian. Rich and delicious. Not tried the extra high end Martelli or similar very small batch brands. There is a difference.

Jun 24, 2015
bob96 in General Topics

Fresh Moz, $10/lb> in N.J., Does that sound right?

Costco here in NC sells decent fresh mozzarella made by Brooklyn's Lioni for about $5/lb; Ive never elsewhere paid more than $8/9 lb for fresh, locally made.

Jun 22, 2015
bob96 in General Topics

The Etiquette of Bringing Your Own Meal on a Plane

Why is this even an issue, given the lack of any sustenance available on most domestic flights? Of course, be considerate of your seat mates. But short of bringing on board a bowl of tripe or vindaloo, anything goes. I grand what I can in the airport before boarding, but we've brought on board sandwiches and fruit, too.

Jun 20, 2015
bob96 in Food Media & News
2

Biodynamics makes you ‘more human’

What pretentious nonsense.

Jun 20, 2015
bob96 in Wine
1

Is a hot dog a sandwich?

I think you're looking for an answer to a question no one's asking.

Jun 20, 2015
bob96 in General Topics

Under-appreciated and/or up-and-coming grape varieties?

Loved Negrette in a Cotes du Frontonnais I used to get from Astor in NY.

Jun 13, 2015
bob96 in Wine

Under-appreciated and/or up-and-coming grape varieties?

Tannat and Cabernet Franc are staples, of course, but perhaps under appreciated outside the Loire, Madiran, and Uruguay. Not sure Viognier is anything but fashionable, though I am not a fan of its flavors. Im also partisan, so I'll vote for Gaglioppo and Mantonico(a) from Calabria, and from Campania and Basilicata both, Aglianico, deserving of greater popularity at all price levels. I hope for good new things for Agiorgitiko, too.

Jun 13, 2015
bob96 in Wine

Food pairing for this red blend wine?

Sans tomato sauce, yes--you'd want more acid, which many of these blends lack (and from your tasting notes this one would as well). Mushrooms of any kind and prep would be a nice match, with polenta or in a risotto, maybe with peas. A mushroom potato onion gratin would be nice, too.

May 27, 2015
bob96 in Wine

Seeking tiny producer olive oil and/or cheese that's worth traveling for just to bring home a bottle or wheel

One catch: Piemonte (like Valle d'Aosta) produces no olive oil, or at the very least none that is available commercially. But Liguria and its taggiasca is not very far.

May 24, 2015
bob96 in Italy

Alton Brown....

double ditto

May 21, 2015
bob96 in Food Media & News

Why Does New York Have The Best Bagels? Not the Water, the 2-Day Proofing.

Also a tradition of hand working and a consumer memory, however faint, of what traditional 8-to-the-pound bagels tasted like: dense, not sweet, strong.

May 21, 2015
bob96 in Food Media & News

Seeking tiny producer olive oil and/or cheese that's worth traveling for just to bring home a bottle or wheel

That leaves pretty much only Tuscany for the oil/cheese combo---Pisa is a 3hr drive from Milan. Others on this board surely have recommendations for a small frantoio; and a lot of pecorino, which is what I'd go for in Tuscany, is not exported at all. You might not find them in the same place, tho. Happy trails.

May 21, 2015
bob96 in Italy

Anyone else hate the new Saveur makeover, or is it just me?

Was a lover of Saveur from issue one--and regularly revisited issues (fondly remember the gloriously evocative take on San Francisco North Beach's "old stoves" Italian cooks, and many others). Always something to learn from and treasure. Now, like them all, it's celebrities, lists, blips, and boxes and the insufferably hectoring and empty "what we're [eating, drinking now" meme.

Bakery for Tuscan Bread for Panzanella

Just a testimony to the disappearance of Italian bakeries in Manhattan--though good pane di casa is still there to be found.

May 01, 2015
bob96 in Manhattan

Bakery for Tuscan Bread for Panzanella

Might try Parisi Bakery, 290 Elizabeth St. Or Agata and Valentina on University Place.

May 01, 2015
bob96 in Manhattan

Wine pairing herby pork?

The coriander and mint touch traditional Portuguese flavor notes--in that, I'd suggest a Portuguese red--from Douro or Alentejo for warm fruit, moderate tannin and alcohol, and just enough acid.

May 01, 2015
bob96 in Wine

ISO Agropoli and nearby town food recs

Nonna Sceppa in nearby Capaccio.https://www.facebook.com/nonnasceppa?...

Apr 14, 2015
bob96 in Italy

Is riccota insalata ideal for cannolis?

No. It's "ricotta salata", btw, and made for table cheese or in its very dried form, grating. You might as some have suggested want to add a little fresh goat cheese to add flavor to the usually bland commercial ricotta--which should be drained in any case.

Apr 14, 2015
bob96 in Home Cooking
1

Spreadable Sausage

'Nduja in Calabria is meant to be very spicy and hot; it's also not made with prosciutto or speck, but with fresh pork, and cured. It's used there as a condiment, in relatively small portions.

Apr 14, 2015
bob96 in General Topics

food tv show called the kitchen?

Forced, fake, unwatchable.

Apr 14, 2015
bob96 in Food Media & News

Anything good near Hotel Wales on UES?

There's an El Paso (recommended) closer on 97th between Park and Madison. Also, Luzzo's pizza on 96th between Park and Lex is great for thin crust "Neapolitan" slices--fresh and light. Paola's is a dud; Pascalou and Le Paris across Madison are pleasant old-line bistros with nice prix-fixes.

Apr 06, 2015
bob96 in Manhattan